A Night That 'Transcends' the Norms of Sake. 160-Year-Old Miyazaki Shuzo's New-Sense Junmai Daiginjo 'beyond' Makes Its Debut with Chef Masayuki Okuda's Italian Cuisine! Held at Ginza 'YAMAGATA San-Dan-Delo' on Thursday, May 21st

Miyazaki Shuzo Co., Ltd. (hereinafter referred to as "the Company"), a sake brewery in Kimitsu City, Chiba Prefecture, operated by Anao Holdings Co., Ltd. (Headquarters: Kisarazu City, Chiba Prefecture, Representative Director: Ryo Tonami), will offer its Junmai Daiginjo "beyond" in a limited event on Thursday, May 21, 2026, at "YAMAGATA San-Dan-Delo," a restaurant on the 2nd floor of the Yamagata antenna shop in Ginza, paired with an original Italian course supervised by Chef Masayuki Okuda.

Miyazaki Shuzo "beyond" × Al-ché-cciano Chef Masayuki Okuda

What is Junmai Daiginjo "beyond"?

This is a new-sense Junmai Daiginjo developed by the Company under the concept of "transcending the concept of sake."

Why not start your evening with sake, just like beer or wine?

The "beyond" series offers a new sake experience through pairing with global cuisines such as Japanese, Chinese, and Western dishes, each with its unique aroma and taste.

Please enjoy it in your preferred style, whether in a wine glass or a rock glass.

This is a new proposal from Miyazaki Shuzo, which has consistently brewed sake that is "easy to drink" and loved by many, now adapted to modern dining scenes.

beyond No.01 Beyond No.01 Junmai Daiginjo with a clear, pure taste, brewed using white koji and traditional methods, free from impurities. By imparting a refreshing acidity, it achieves both a transparent mouthfeel and a fresh drinking experience. Among this series, it offers the most classical and robust flavor.

beyond No.02 Beyond No.02 Junmai Daiginjo characterized by a rich aroma and acidity, achieved using special yeast to bring out fruity notes. While leveraging its acidity, it delivers a rich and mellow sweetness. Its light sweetness and lingering finish are reminiscent of white wine.

beyond No.03 Beyond No.03 Junmai Daiginjo offering a fresh, fruity sensation from malic acid. It features a fresh, apple-like fruitiness that spreads in the mouth, making it a particularly unique bottle in the series. It has a clean finish and reveals more charm when paired with richly flavored dishes.

About Chef Masayuki Okuda "Genius Chef" selected for "The World's Best Restaurants 1000" Born in Tsuruoka City, Yamagata Prefecture in 1969. After training in Italian and French cuisine in Tokyo, he returned home. After serving as head chef at local farm restaurants and hotels, he independently opened "Al-ché-cciano" in Tsuruoka City in 2000. Using Italian techniques, he sheds new light on Shonai ingredients, and his dishes, which bring out their flavors and aromas to the utmost, have earned high praise from gourmets both domestically and internationally. He is also actively involved in "local production for local consumption" initiatives as an ambassador for "Shonai, the City of Food."

[Store Information] Al-ché-cciano An Italian restaurant that became the chef's origin, offering original dishes using fresh local ingredients.

YAMAGATA San-Dan-Delo A directly managed store of "Al-ché-cciano," offering dishes that combine the essence of Italian cuisine with the traditional local dishes cherished by Yamagata Prefecture.

Event Overview Date Thursday, May 21, 2026 Time <Reception> 18:30~ <Opening> 19:00 Location YAMAGATA San-Dan-Delo Ginza First Five Building 2F, 1-5-10 Ginza, Chuo-ku, Tokyo 104-0061 Cost 19,800 yen (tax included) Capacity Limited to 30 people Access 1-minute walk from Ginza-itchome Station Exit 5 on the Tokyo Metro Yurakucho Line Organizer TEAM PTRD JAPAN [Email address] info@teamjapan.pro Reservation Form https://forms.gle/Bi5PgbQTRxnDvJt79

Please come and experience a special moment where you can enjoy 'beyond,' which presents new possibilities for sake, and Chef Okuda's dishes that make the most of ingredients.

Sake Brewery Introduction Miyazaki Shuzo, celebrating its 160th anniversary in Chiba Prefecture, came under the umbrella of Anao Holdings Co., Ltd. in the autumn of 2023, marking a "second founding" with a generational change. Against the backdrop of the nature of Chiba's Kazusa Hills, they continue to brew sake with integrity, focusing on rice, water, and yeast. Currently, they are pursuing new challenges, such as cultivating their own rice and brewing sake using various rice varieties, exploring from the soil up.